CN101766311B - Duck bacon and preparation method thereof - Google Patents
Duck bacon and preparation method thereof Download PDFInfo
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- CN101766311B CN101766311B CN200810249763A CN200810249763A CN101766311B CN 101766311 B CN101766311 B CN 101766311B CN 200810249763 A CN200810249763 A CN 200810249763A CN 200810249763 A CN200810249763 A CN 200810249763A CN 101766311 B CN101766311 B CN 101766311B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 7
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
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- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
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- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
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- GBCAVSYHPPARHX-UHFFFAOYSA-M n'-cyclohexyl-n-[2-(4-methylmorpholin-4-ium-4-yl)ethyl]methanediimine;4-methylbenzenesulfonate Chemical compound CC1=CC=C(S([O-])(=O)=O)C=C1.C1CCCCC1N=C=NCC[N+]1(C)CCOCC1 GBCAVSYHPPARHX-UHFFFAOYSA-M 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a duck bacon and a preparation method thereof, which can overcome the defect that the duck food is single in the prior art. The invention adopts a technical scheme that: the duck bacon comprises the following components in percentage by weight: 80 to 98 percent of duck, 2 to 15 percent of auxiliary seasonings and 0.001 to 0.1 percent of food additive. The duck bacon has the advantages of glossy and golden yellow surface, light smoky flavor, spicy and tender mouthfeel, tight section and marbled meat so as to expand the approach of duck into novel meat food and increase the income of farmers who breed ducks.
Description
Technical field
The invention belongs to the meat product manufacture field, specifically, relate to a kind of duck bacon and preparation method.
Background technology
Though existing meat ham kind is more, be to be main mostly entirely with pork, it is single etc. not enough to exist taste and kind.And the foster duck farmer family of China is a lot, and duck output is very big, and duck food is single, but duck is not imitated utilization, has limited farmers' income.
Summary of the invention
The invention provides a kind of duck bacon and preparation method, can solve the single deficiency of duck food that prior art exists.
For solving the problems of the technologies described above, the present invention adopts following technical proposals,
A kind of duck bacon comprises duck, auxiliary and condiment and food additives, and the percetage by weight of said duck is 80～98%, and the percetage by weight of said auxiliary and condiment is 2～15%, and the percetage by weight of said food additives is 0.001～0.1%.
The preferred percetage by weight of said duck is 85～95%, and said auxiliary and condiment preferred weight percentage is 5～10%, and the preferred percetage by weight of said food additives is 0.005～0.05%.
In technique scheme of the present invention; Also have following technical characterictic: said auxiliary and condiment comprises conventional edible flavouring, edible adjuvant and anticorrisive agent, and said edible flavouring comprises one or more in salt, sugar, monosodium glutamate, essence, cooking wine, soy sauce, ginger, green onion, garlic, the spice;
Said edible adjuvant comprises one or more in starch, soybean protein, marine alga, vegetables, fruit, composite phosphate, carragheen, sodium alginate, agar-agar, konjac glucomannan, CMC, calcium gluconae, the calcium citrate;
Said anticorrisive agent is a nisin;
Said food additives comprise natrium nitrosum, pigment, and the consumption of said anticorrisive agent and food additives is carried out according to national standard.
Above-mentioned CMC is a sodium carboxymethylcellulose.
A kind of preparation method of duck bacon, said method step is following: select materials to repair and cut → prepare burden → duck injection → tumbling → can → hot-working → cooling packing → re-pasteurization → cooling → finished product.
In technique scheme of the present invention, also have following technical characterictic: said selecting materials selected belt leather duck brisket.
In technique scheme of the present invention; Also have following technical characterictic: said batching prepares auxiliary and condiment and food additives according to above-mentioned percetage by weight; Auxiliary and condiment and food additives are put into frozen water, stir, make it fully dissolve the formation parenteral solution;
Parenteral solution temperature when said duck is injected should be controlled at below 6 ℃, and injection pressure is adjusted to 2.5～4.5bar, and injection rate is 25～35%.
In technique scheme of the present invention, also have following technical characterictic: said tumbling step is:
1. feed heavily for the tumbler total capacity 1/3～2/3 between, the material temperature should be controlled at less than 8 ℃ before the tumbling;
2. vacuumize earlier after the charging, requirement >=0.08MPa whenever at a distance from vacuum of inspection in 2～3 hours, in time vacuumizes during vacuum degree deficiency in the tumbling process, and temperature should be controlled at 0～4 ℃ between tumbling.
3. tumbling mode: the tumbling of batch (-type) low speed, total tumbling 16～20h.
In technique scheme of the present invention, also have following technical characterictic: said can step is:
1. in the can mould, lay glassine paper or plastic foil;
2. tumbling is good meat stuffing is packed in the mould, during the dress cube meat, cube meat is balanced, and make between cube meat solid closely;
3. wrap, compress with glassine paper or plastic foil then.
In technique scheme of the present invention, also have following technical characterictic: said hot-working step is:
1. can is the good product fixed mould of packing into;
2. boiling: adopt Fumigator to carry out boiling, temperature is 65～75 ℃, reaches 65～70 ℃ to central temperature;
3. dry: as finished product to be removed packaging film, 60～70 ℃ of temperature, time 15～25min;
4. sootiness: 70 ℃～80 ℃ of temperature, time 25～35min requires the final finished color to be golden yellow, and profile is full, and is glossy.
In technique scheme of the present invention, also have following technical characterictic: said cooling packing is that finished product is pushed strong black furnace, is cooled to central temperature below 20 ℃, can pack;
Said re-pasteurization is that sterilization 8～12min is cooled to room temperature with cold water then in the water with 88～92 ℃ of the finished products after the packing with cooling.
Duck bacon appearance of the present invention has light, is golden yellow, and light smoke is arranged, and mouthfeel perfume (or spice) is tender, and tangent plane is tight, and the girth of a garment is alternate.The present invention has innovated new-type duck bacon, remedied the single deficiency of prior art duck food, has expanded the approach that duck forms new meat product, has improved the income at foster duck farmer family.
The specific embodiment
Below in conjunction with examples of implementation the present invention is made further detailed description.
Embodiment 1
Duck brisket 400kg, soybean protein 6.8kg, calcium gluconae 1kg, salt 10kg; Soy sauce 1.6kg, sugared 8.4kg, monosodium glutamate 0.8kg, carragheen 1.35kg; CMC 0.5kg, calcium citrate 0.35kg, natrium nitrosum 0.045kg; Essence and flavoring agent 1.15kg, ham injection 6.6kg, nisin 0.105kg.Said ham injection adopts the injection phosphorus hydrochlorate, and said nisin is an anticorrisive agent.The consumption of said natrium nitrosum and anticorrisive agent is carried out according to national standard.
Embodiment 2
Belt leather duck brisket 400kg, soybean protein 8kg, salt 11kg, sugared 8.4kg, monosodium glutamate 0.8kg, carragheen 2kg, natrium nitrosum 0.045kg, essence and flavoring agent 1.2kg, ham injection 6.5kg, nisin 0.1kg.Said ham injection adopts the injection phosphorus hydrochlorate, and said nisin is an anticorrisive agent.
Embodiment 3
Belt leather duck brisket 390kg, soybean protein 7kg, starch 0.5kg, salt 10kg, sugared 8.6kg, monosodium glutamate 0.85kg, carragheen 1.5kg, sodium alginate 0.5kg, natrium nitrosum 0.042kg, essence and flavoring agent 1.1kg, ham injection 6.2kg, nisin 0.11kg.Said ham injection adopts the injection phosphorus hydrochlorate, and said nisin is an anticorrisive agent.
Embodiment 4
Belt leather duck brisket 420kg, soybean protein 6.5kg, starch 0.5kg, CMC 1.25kg, salt 11.5kg; Sugar 8.4kg, soy sauce 2kg, monosodium glutamate 0.8kg, agar-agar 1.5kg, konjac glucomannan 0.75kg; Natrium nitrosum 0.046kg, essence and flavoring agent 1.0kg, ham injection 6.8kg, nisin 0.1kg.Said ham injection adopts the injection phosphorus hydrochlorate, and said nisin is an anticorrisive agent.
Embodiment 5
Duck brisket 380kg, soybean protein 7.8kg, salt 9.5kg, sugared 8.0kg, cooking wine 0.5kg, monosodium glutamate 0.8kg, carragheen 1.65kg, calcium gluconae 0.5kg, natrium nitrosum 0.04kg, essence and flavoring agent 1.2kg, ham injection 6.8kg, nisin 0.12kg.Said ham injection adopts the injection phosphorus hydrochlorate, and said nisin is an anticorrisive agent.
Embodiment 6
Belt leather duck brisket 400kg, soybean protein 7.8kg, salt 10.8kg, sugared 8.3kg, monosodium glutamate 0.65kg, carragheen 2kg, natrium nitrosum 0.045kg, essence and flavoring agent 1.2kg, ham injection 6.5kg, nisin 0.1kg.Said ham injection adopts the injection phosphorus hydrochlorate, and said nisin is an anticorrisive agent, and its consumption is carried out according to national standard.
The technological process of the said goods is following:
Raw material outbound → thaw → select materials to repair and cut → prepare burden → duck injection → tumbling → can → hot-working → cooling packing → re-pasteurization → cooling → decals warehouse-in.
(1), pressing product requirement selects raw material variety, preferred belt leather duck brisket.
(2), adopt the nature freezing process, the thawing room temperature is controlled at 15～20 ℃, humidity 70%～80%, the meat temperature requirement on the top layer, back that thaws is less than 10 ℃, central temperature-2～2 ℃.
(3), select materials to repair and cut: the duck bacon raw material is selected the duck brisket for use, repaiies muscle tendon, broken bone, bulk fat, reaches local bad meat, hemostasis etc., accomplishes the nature piece then on request, and flesh noodles is smooth during finishing, can not cause big wound.
(4), at first phosphate is dissolved in the preset an amount of frozen water, stir rapidly, it is fully dissolved; Add natrium nitrosum, pigment and other auxiliary material again, it is fully dissolved, add soy protein isolate and residue frozen water at last; Stir rapidly, it is dissolved fully.The parenteral solution temperature should be controlled at below 6 ℃.
(5) duck injection: before the injection, adjust injection pressure and speed earlier, generally injection pressure is adjusted to 2.5～4.5bar, the meat temperature should be less than 8 ℃ before the injection;
If injection can not meet the requirements of injection rate one time, can inject twice, in a circulation, must not change parameters such as pressure and speed;
The injection rate of duck bacon is 30%, and its injection error must not surpass ± 5%, and insufficient section should be supplied material water, annotates back meat temperature less than 8 ℃.
(6) tumbling: feed heavily for the tumbler total capacity 1/3～2/3 between, the material temperature should be controlled at less than 8 ℃ before the tumbling;
Vacuumize earlier after the charging, requirement >=0.08MPa whenever at a distance from vacuum of inspection in 2～3 hours, in time vacuumizes during vacuum degree deficiency in the tumbling process, and temperature should be controlled at 0～4 ℃ between tumbling;
Tumbling mode: adopt the tumbling of low speed batch (-type), general work 20～40min, the 5～10min that has a rest, total tumbling 16～20h.
(7) can: select fixing mould, be layered in the mould with glassine paper or plastic foil, the meat stuffing that tumbling is the good mould of packing into during the dress cube meat, balanced cube meat, and makes and solidly between cube meat closely install the back and wrap with glassine paper or plastic foil, compresses.
(8) hot-working:
1., product that can is the good fixed mould of packing into;
2., boiling: adopt Fumigator to carry out boiling, temperature is 65～75 ℃, reaches 65～70 ℃ to central temperature and gets final product;
3., drying: finished product is removed packaging film, 60～70 ℃ of temperature, time 15～25min;
4., sootiness: 70 ℃～80 ℃ of temperature, time 25～35min requires the final finished color to be golden yellow, profile is full, and is glossy.
(9), cooling packing: finished product is pushed strong black furnace, be cooled to central temperature below 20 ℃, can pack.Slicing product is used and is shunk the bag vacuum packaging, requires vacuum, heat-sealing well.Ham class slicing product packing is 120g quantitatively.Slice packaging product requirement good looking appearance, consistency of thickness, vacuum-packed with retort pouch, require vacuum, heat-sealing well.Slicing processes requires to operate at desinfection chamber.
(10), re-pasteurization and cooling: the finished product after will packing is put into 88～92 ℃ water, sterilization 10min; Be cooled to room temperature with cold water then.
(11), product that will be through metal detector is by standard dress basket and to hang up sign single, goes into the warehouse for finished product stored refrigerated.
Duck bacon: 1, raw meat is a belt leather duck brisket, and weight is about 200g.2, processing technology: adopt special-purpose import to produce production line.Injector has the tenderization facility, and the effect of tenderization is arranged in the raw meat injection process, but can not destroy the face shaping of raw meat.Tumbler internal structure, rotating speed are fit to the joint tumbling, and touch in the process of fully pickling, extracting at raw meat, keeps the complete of cube meat.Special-purpose Baconic's production mould is adopted in can, and full-automatic Fumigator is adopted in hot-working.
This shows that the duck bacon that the present invention makes: appearance has light, be golden yellow, light smoke is arranged, mouthfeel perfume (or spice) is tender, and tangent plane is tight, and the girth of a garment is alternate.
The above only is preferred embodiment of the present invention, is not to be the restriction of the present invention being made other form, and any professional and technical personnel of being familiar with possibly utilize the technology contents of above-mentioned announcement to change or be modified as the equivalent embodiment of equivalent variations.But everyly do not break away from technical scheme content of the present invention, to any simple modification, equivalent variations and remodeling that above embodiment did, still belong to the protection domain of technical scheme of the present invention according to technical spirit of the present invention.
Claims (1)
1. duck bacon is characterized in that composed of the following components:
Duck brisket 400k g, soybean protein 6.8kg, calcium gluconae 1kg, salt 10kg; Soy sauce 1.6kg, sugared 8.4kg, monosodium glutamate 0.8kg, carragheen 1.35kg; CMC0.5kg, calcium citrate 0.35kg, natrium nitrosum 0.045kg; Essence and flavoring agent 1.15kg, ham injection 6.6kg, nisin 0.105kg; Said ham injection adopts the injection phosphorus hydrochlorate, and said nisin is an anticorrisive agent;
Preparation method's step of above-mentioned duck bacon is following, selects materials to repair and cuts → prepare burden → duck injection → tumbling → can → hot-working → cooling packing → re-pasteurization → cooling → finished product;
Said selecting materials selected belt leather duck brisket;
Said batching prepares auxiliary and condiment and food additives according to said ratio, and auxiliary and condiment and food additives are put into frozen water, stirs, and makes it fully dissolve the formation parenteral solution;
Parenteral solution temperature when said duck is injected should be controlled at below 6 ℃, and injection pressure is adjusted to 2.5～4.5bar, and injection rate is 25～35%;
Said tumbling step is:
1. feed heavily for the tumbler total capacity 1/3～2/3 between, the material temperature should be controlled at less than 8 ℃ before the tumbling;
2. vacuumize earlier after the charging, requirement >=0.08MPa whenever at a distance from vacuum of inspection in 2～3 hours, in time vacuumizes during vacuum degree deficiency in the tumbling process, and temperature should be controlled at 0～4 ℃ between tumbling;
3. tumbling mode: the tumbling of batch (-type) low speed, total tumbling 16～20h;
Said can step is:
1. in the can mould, lay glassine paper or plastic foil;
2. tumbling is good cube meat is packed in the mould, during the dress cube meat, cube meat is balanced, and make between cube meat solid closely;
3. wrap, compress with glassine paper or plastic foil then;
Said hot-working step is:
1. can is the good product fixed mould of packing into;
2. boiling: adopt Fumigator to carry out boiling, temperature is 65～75 ℃, reaches 65～70 ℃ to central temperature;
3. dry: as finished product to be removed packaging film, 60～70 ℃ of temperature, time 15～25min;
4. sootiness: 70 ℃～80 ℃ of temperature, time 25～35min requires the final finished color to be golden yellow, and profile is full, and is glossy;
Said cooling packing is that finished product is pushed strong black furnace, is cooled to central temperature below 20 ℃, can pack;
Said re-pasteurization is that the finished product after the packing is put into 88～92 ℃ water with cooling, and sterilization 8～12min is cooled to room temperature with cold water then.
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| CN102038203A (en) * | 2010-12-29 | 2011-05-04 | 安徽宝迪肉类食品有限公司 | Red bacon and preparation method thereof |
| CN102370188A (en) * | 2011-10-31 | 2012-03-14 | 天津宝迪农业科技股份有限公司 | Production method of western-style pork bacon |
| CN102511833B (en) * | 2011-12-08 | 2013-07-17 | 宁波大学 | Goose bacon and its preparation method |
| JP2013243992A (en) * | 2012-05-29 | 2013-12-09 | Q P Corp | Filling |
| CN104305252A (en) * | 2014-10-29 | 2015-01-28 | 福建容和盛食品集团有限公司 | Bacon and manufacture method thereof |
| CN104939101A (en) * | 2015-07-15 | 2015-09-30 | 名佑（福建）食品有限公司 | Three-line meat containing foaming layer or diaphragm and fat meat combination bacon and processing method thereof |
| CN105639491B (en) * | 2015-12-30 | 2020-07-21 | 天津市宽达水产食品有限公司 | Fish bacon and preparation method thereof |
| CN105799960B (en) * | 2016-04-12 | 2018-11-23 | 河南佳怡食品有限公司 | A kind of Baconic's bagging quantitative filling processing method |
| CN105851905A (en) * | 2016-04-19 | 2016-08-17 | 聊城市立海冷藏有限公司 | Bacon flavor duck fillets and preparing method thereof |
| CN106819894A (en) * | 2017-01-24 | 2017-06-13 | 河南尚品食品有限公司 | A kind of Baconic and preparation method thereof |
| CN108208616A (en) * | 2017-12-19 | 2018-06-29 | 湖南农业大学 | A kind of preparation method for recombinating Baconic |
| CN111345447A (en) * | 2020-03-14 | 2020-06-30 | 山东禹王生态食业有限公司 | Duck bacon and preparation method thereof |
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